400 Cedar Ave

Pittsburgh, PA 15212

Phone Number: 412-321-1834

Email: info@alleghenyelks.org

Website: alleghenyelks.org

Date Designated: 09/05/2017

Owner / Manager: Allegheny Elks Lodge President

Sustainability Practices

The Sustainable Pittsburgh Restaurant assessment consists of 149 sustainable actions from seven broad areas of focus: general, waste reduction, water conservation, energy efficiency, people, responsible sourcing, and nutrition. Each restaurant that has completed the assessment has earned points for each “yes” response, indicating that selected practices are in place. Each affirmative response is to be backed up with a self-declared statement of validity by the restaurant in order to demonstrate satisfaction of the action. Below you will find this restaurant's sustainable practices.

General

Description Points

Mandatory: We will/we pledge to display our Sustainable Pittsburgh Restaurant designation on our website, menu, and/or marketing materials

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

1 point

Mandatory: We will/we pledge to post the Sustainable Pittsburgh Restaurant decal in a place visible to restaurant guests

Restaurant's statement: Our restaurant will display our Sustainable Pittsburgh Restaurant designation through our website, menu, and/or marketing materials, and program decal.

1 point
2 Points for General

Waste Reduction

Description Points

We track the amount of waste our restaurant produces and disposes and our progress on waste reduction

Restaurant's statement: We track the waste we producing and adjust our purchasing based on the results.

4 points

We recycle all of the following materials: paper, glass, plastic, cardboard, and aluminum

Restaurant's statement: We recycle

2 points

We recycle/donate for reuse some of the following small materials/items: polystyrene/Styrofoam, light bulbs, batteries, aerosol cans, paint, computer systems, hardware, light fixtures, ink and toner cartridges

Restaurant's statement: ink and toner cartidges

3 points

We buy at least one of the following products in bulk - no individually wrapped/portioned items: straws, to-go cutlery, or condiments used for in-house orders

Restaurant's statement: straws, plasticware, we buy most things in bulk

2 points

We sell or donate our used cooking oil

Restaurant's statement: Valley Proteins

3 points

We post our daily specials or menu on a chalkboard/whiteboard as opposed to printing

Restaurant's statement: We post our menu on a dry erase board out front when we are serving food. Any printed menus we have, have been saved and re-used over time.

1 point

We purchase paper products and/or containers made from recycled content

Restaurant's statement: boats for serving food

3 points

We purchase paper products and/or containers that are recyclable

Restaurant's statement: Sandwich boats, napkins, office supplies

2 points

We purchase plastic products/containers that are recyclable

Restaurant's statement: Plastic cups for drinks on Banjo night

2 points

If we offer our guests paper self-serve napkins, we use a single output dispenser

Restaurant's statement: We give one napkin for each guest.

2 points

We use linen napkins vs. paper

Restaurant's statement: For Sunday dinners

2 points

We serve dine-in food and beverages with multi-use rather than disposable dishware (plates, cups, utensils, ramekins, etc.)

Restaurant's statement: For Sunday dinners

3 points

We pay utility bills electronically (when given the option)

Restaurant's statement: We pay what we can online.

1 point
30 Points for Waste Reduction

Water Conservation

Description Points

We track the amount of water our restaurant uses and our progress on water conservation

Restaurant's statement: We track our water usage through our utility bills and identify issues based on that data.

3 points

We have addressed water conservation by reducing the flow rate of our sinks

Restaurant's statement: Sinks have aerators.

3 points

We practice water-saving dishwashing techniques: hand scraping plates, pots, and pans before washing, presoaking pans/utensils, only running the dishwasher when it is full, and/or basin style washing

Restaurant's statement: We pre-soak and hand rinse before going in the dishwasher.

2 points

We have addressed water conservation through the efficiency of our toilets

Restaurant's statement: In the men's room, toilets are low-flow. As they need to be replaced.

3 points

We have addressed water conservation through the efficiency of our urinals

Restaurant's statement: Low flow urinals

3 points

We thaw frozen foods in the refrigerator (not with running water)

Restaurant's statement: We thaw by refrigeration

1 point

We avoid hosing indoor and outdoor areas. Instead, we use dry cleaning methods followed by a damp mopping

Restaurant's statement: We rarely hose.

1 point

We regularly check for and repair leaks in our water system

Restaurant's statement: We check for leaks on a regular basis

2 points

We take necessary precautions to prevent wastewater contaminants produced during exterior cleaning/pressure washing or cleaning of floor mats, trash cans, or equipment from entering storm drains

Restaurant's statement: Outdoor cleaning is done with water and vinegar

2 points

We turn off all kitchen faucets when not in use

Restaurant's statement: We turn off faucets when not in use

1 point
21 Points for Water Conservation

Energy Efficiency

Description Points

We track the amount of energy our restaurant consumes and our progress on energy efficiency

Restaurant's statement: We track our energy use through our utility bills.

3 points

We have our HVAC inspected annually to ensure it is in proper working condition and operating efficiently

Restaurant's statement: inspected annually

2 points

We use a programmable thermostat (continuously programmed to heat at 68 degrees and cool at 74 degrees during operating hours and 62 to heat/85 to cool during non-operating hours)

Restaurant's statement: We only operate the HVAC when the building is occupied. We adjust the thermostat with energy efficiency in mind.

2 points

We have addressed energy efficiency through our windows and doors

Restaurant's statement: The doors are energy efficient and most windows in the building are glass block.

2 points

We have a policy that we only purchase Energy Star equipment or appliances when available

Restaurant's statement: Any new equipment purchased is energy star

4 points

We have upgraded to energy efficient lighting (T8 or T5 flourescents, LED, CFL)

Restaurant's statement: As bulbs in the Allegheny Room need replaced, they are replaced by LEDs. Also have T8s in the kitchen.

4 points

We use LED bulbs in lighting or emergency exits

Restaurant's statement: We have LEDs downstairs

5 points

We turn off non-emergency indoor lights during non-operating hours

Restaurant's statement: We turn off non-emergency lights when no one is here.

2 points

We turn off lights in unused spaces or have installed sensors/timers to automatically turn them off

Restaurant's statement: both - unused spaces lights off and on timers

2 points

We maintain the temperature of our hot water heater at 140 degrees or at the lowest temperature consistent with our sanitizing system

Restaurant's statement: lowest that operates dishwasher

1 point

We turn off all electronic equipment at the end of business or place them in energy saving mode

Restaurant's statement: We turn off TVs and the computer goest to sleep.

1 point

We use ceiling fans to promote air circulation (high edge forward in winter, forcing air down; reverse in summer)

Restaurant's statement: We have ceiling fans at the bar

2 points

We power down the kitchen equipment during slow, idle times

Restaurant's statement: We only use the kitchen when we are open for food and shut it down during slow times

2 points

We have insulated all refrigeration cold suction lines

Restaurant's statement: Cold suction lines are insulated.

2 points
34 Points for Energy Efficiency

Community/Consumer Actions

Description Points

We partner with, fundraise, sponsor, promote or donate to a local community organization, community members, or cause

Restaurant's statement: This is the reason for our existence. It is built into our mission.

2 points

We participate in cooking classes, farmer events, or provide educational opportunities for adults or children to promote responsible food choices, culinary skills, food sourcing, meal planning, health and wellness, or other educational purposes

Restaurant's statement: We receive a grant from the Elks foundation that enables us to purchase cleaning products and toiletries for needy families.

4 points

We help to provide access to healthy, fresh food to people in underserved communities

Restaurant's statement: We donate leftover foods to the food bank or The Lighthouse.

4 points

We help to provide children in underserved communities access to fresh, healthy food in order to supplement meals outside of regular school hours or during the standard school year

Restaurant's statement: We donate leftover foods to the food bank or The Lighthouse. We also do twice a year bowling dinners for the Conroy School.

5 points

We encourage guests to take alternative transportation to get to our restaurant (bike, bus, walk, carpool)

Restaurant's statement: We collaborated with the city to install bike racks out front of the lodge. On banjo night, seniors come on buses.

2 points

There is a secure location to store bicycles at or near our restaurant

Restaurant's statement: bike racks out front

2 points
19 Points for Community/Consumer Actions

Employee Actions

Description Points

Our employees participate in volunteer activities

Restaurant's statement: The Elks is run by volunteers. Any events we host are run by volunteers and are all raising money for charity.

2 points

Our restaurant is owned by someone who lives within the local region

Restaurant's statement: The building is owned by the Allegheny Elks 339.

1 point

We provide emergency rides for employees

Restaurant's statement: We offer emergency rides for the volunteers who make the lodge operate - any Elk member.

1 point

We provide employees with at least 11 hours of non-working time between shifts

Restaurant's statement: Everyone receives at least 11 hours of non-working time between shifts.

3 points

We provide our employees at least one day off for every five days worked consecutively

Restaurant's statement: Everyone receives at least one day off for every five worked in a row.

3 points

We cross-train employees across different floor and kitchen positions

Restaurant's statement: kitchen staff are also servers and bartenders

3 points

We provide employees with the ability to move between front and back of house positions

Restaurant's statement: kitchen staff are also servers and bartenders

3 points

We provide discounts for our employees at our restaurant

Restaurant's statement: All volunteers eat for free

1 point

We provide employee ownership in the company

Restaurant's statement: All Elks members actively are involved in any decisions in operations.

3 points

We work hard to ensure a diverse and inclusive work environment

Restaurant's statement: The organization as a whole does this. Leadership is very diverse and gender diverse.

2 points
22 Points for Employee Actions

Responsible Sourcing

Description Points

We use furniture that has been refurbished, remanufactured, is previously used or has been constructed from repurposed materials

Restaurant's statement: Dance floor was donated from another Elks Lodge

3 points

When Energy Star or energy efficient equipment is not available or attainable, we make it a priority to purchase refurbished appliances or equipment

Restaurant's statement: We purchase refurbished equipment when Energy Star equipment is not available.

3 points

We serve certified organic, fair trade, and/or bird friendly coffee and/or tea

Restaurant's statement: Some coffee organic and fair trade from Allegheny Coffee and Tea Exchange.

2 points

We derive some items or ingredients locally (i.e. cheese, milk, coffee, tea, juice, baked goods, beer, wine, spirits, invasive species, raw baking materials)

Restaurant's statement: Bread from Breadworks. Sunday dinner steaks come from a farm in Wilmington.

3 points

We participate in hyperlocal sourcing (restaurant gardens, apiary on-site, or sourcing products from within the local community/zip code)

Restaurant's statement: bread from Breadworks in the Northside

4 points

We make at least one of the following items in-house: salad dressings, condiments, sauces, jams, jellies, juices, soups, broths, stock, chutneys, syrups, salsas

Restaurant's statement: We make as much as we can in house. We make stocks in house, tomato sauces, hummus, wing sauces.

3 points

When in season, we source 1-15% of produce locally (From within a 150 mile radius)

Restaurant's statement: 5%

2 points

We source 46-100% of meats locally (from within a 150 mile radius) OR we do not source meats

Restaurant's statement: 50% locally sourced beef for sunday dinners

8 points

We source 26-50% of meats regionally (From within a 400 mile radius)

Restaurant's statement: 30%

3 points
31 Points for Responsible Sourcing

Nutrition

Description Points

Our restaurant provides vegetarian/vegan fare

Restaurant's statement: hummus. we can do vegan food on request.

2 points

Our restaurant provides entrée items served with fruits and/or vegetables

Restaurant's statement: Salads and veggie sides come with Sunday dinners.

2 points

Our restaurant provides smaller sized soda options

Restaurant's statement: We can do this upon request.

2 points

Our restaurant provides fruits or vegetables are offered with children's meals

Restaurant's statement: Sunday dinners have a salad and veggie served with them.

3 points

We use healthful, plant based oils for cooking and baking (containing predominantly monounsaturated and polyunsaturated fats - no trans-fat/partially-hydrogenated oils)

Restaurant's statement: soybean oil and olive oil

2 points

We have satisfied the requirements associated with earning Live Well Allegheny restaurant status. (Note: If your restaurant is located in Allegheny County, completing these requirements will earn you status as a LWA Restaurant in addition to your SPR designation. If your restaurant is located outside of Allegheny County, you will receive points toward your SPR designation by meeting LWA Restaurant requirements.)

Restaurant's statement: We meet the requirements for LWA status.

3 points
14 Points for Nutrition